Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown (see picture below). Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring until smooth and looks like caramel sauce. Add toasted pecans stirring and coating everything. Spread caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Cut bars into small triangles and dip each one in melted chocolate. Allow to completely cool. Sprinkle with coarse sea salt sparingly. Enjoy!!

Hi Tracey,
Sorry this didn’t work. Something definitely isn’t adding up with the description of the syrup you are telling me. When you boil the sugar, syrup, and water, it should be clear. You state yours was amber from the beginning. Can you tell me what type of syrup and sugar you were using? Because basically we are cooking the sugar water down. The longer it cooks, it will start changing by color and texture to the point it will eventually turn into hard candy when left to cool. If you could give me more feedback I could help pinpoint what went wrong.